TEN MILE FARM                   
arugula recipes

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Arugula is a fresh peppery green that you will usually find in the cooler months of spring and fall.  Although often served in a salad, arugula can also be added last to a cooked dish, like pasta, or sprinkled on top of pizza right out of the oven.  It is rich in Vitamin A & C and potassium. 

Arugula Salad with Pesto Vinaigrette
Arugula, Carrot & Celery Root Salad with Almonds 
Pasta with Roasted Cauliflower, Arugula & Prosciutto 
Sautéed Fennel & Red Onion with Arugula
Spring Radish Salad
Candied Walnut Salad with Goat Cheese
Insalata di Finocchio

Arugula Salad with Pesto Vinaigrette 

1 medium ripe tomato, cored and chopped (about 1 cup) 
1 cup jarred artichoke hearts packed in water, drained, rinsed, and quartered 
5 oz. baby arugula (about 5 cups lightly packed) 
2 Tbs. red wine vinegar 
2 Tbs. basil pesto (homemade or store-bought) 
Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, 
drizzle over the salad, and serve. 

Arugula, Carrot & Celery Root Salad with Almonds 

2 Tbs. apple cider vinegar 
2 Tbs. honey 
1 tsp. Dijon mustard 
6 Tbs. extra-virgin olive oil 
Kosher salt and freshly ground black pepper 
6 medium carrots (1 lb.) 
1 medium celery root (3/4 to 1 lb.) 
6 lightly packed cups baby arugula (about 6 oz.) 
3/4 cup sliced almonds, toasted 
1/3 cup chopped fresh cilantro 
serves 10 

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper. 
Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve. 

make ahead tips:
You can make the dressing and prep the almonds and arugula up to a day ahead. Grate the carrots and chop the cilantro an hour or two ahead, but grate the celery root shortly before serving, as it may oxidize and turn brown if done earlier. 

Pasta with Roasted Cauliflower, Arugula & Prosciutto 

Kosher salt 
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups) 
1 pint cherry tomatoes 
3 Tbs. extra-virgin olive oil 
Freshly ground black pepper 
9 large fresh sage leaves 
4 large cloves garlic, peeled 
6 thin slices prosciutto (about 4 oz.) 
12 oz. dried orecchiette (or your favorite dry pasta)
5 oz. baby arugula (5 lightly packed cups) 
3/4 cup grated Parmigiano-Reggiano 

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well- salted water to a boil. 
Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes. 
Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes. 
Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta 
and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper. 

Sautéed Fennel & Red Onion with Arugula 

If you don’t have baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into bite-size pieces, and be sure they’re washed well. 

2 cups loosely packed baby arugula 
2-1/2 Tbs. olive oil 
1 medium-large bulb fennel, cored and cut into 1/4-inch thick slices (to yield about 2 cups) 
1 cup 1/8- to 1/4-inch-thick half-moon slices red onion 
Kosher salt and freshly ground black pepper 
1 large clove garlic, minced 
1/4 cup orange juice, preferably fresh 
4 kalamata olives, pitted and coarsely chopped 

Scatter the arugula in a wide, shallow serving bowl. Heat a large (preferably 12- inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the fennel and onion in an even layer. Season with salt and pepper and let the vegetables cook undisturbed until they have begun to brown, about 2 minutes. Stir occasionally until the fennel and onion are tender and deep golden brown in places, about another 5 minutes. If the vegetables seem to be cooking too fast or the bottom of the pan is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the burner momentarily to let the pan cool.) Clear a space in the center of the pan and add the remaining 1/2 Tbs. oil and then the garlic. Let cook until the garlic is fragrant, about 30 seconds. Add the orange juice and stir to combine with the vegetables. Pour the mixture over the arugula and toss to combine and to wilt the arugula. 
Season to taste with salt and pepper, sprinkle with the chopped olives and and serve immediately. 

Spring Radish Salad 
adapted from Verdura Vegetables Italian Style by Viana La Place 

1 bunch fresh radishes 
2-3 very sweet carrots 
2 bunches arugula 
salt and pepper to taste 
E.V. olive oil 
2 Tablespoons freshly grated Parmesan cheese 
Lemon wedges 

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise
into strips. 
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the parmesan over the top. Serve with lemon wedges to squeeze over the salad. 

Candied Walnut Salad with Goat Cheese 

1 lb walnut halves 
1/4 cup honey 
1/4 cup sugar 
1/4 tsp salt 
5 cups baby lettuce greens or torn mixed lettuce greens 
2 cups torn arugula leaves 
1 sm red bell pepper, seeded, stemmed and silvered 
1 1/2 oz soft goat cheese, crumbled 

Dressing ---- 
1 sm shallot, peeled and chopped 
2 cloves garlic, chopped 
2 Tbsp finely minced fresh ginger 
2 Tbsp chopped fresh cilantro or basil 
1/4 cup french walnut oil 
3 Tbsp balsamic vinegar 
2 Tbsp thin soy sauce 
2 Tbsp white wine 
Salt and freshly ground black pepper to taste 

Place walnuts in small saucepan and cover with hot water. Bring to a boil over high heat and let boil for 5 minutes. While boiling, preheat oven to 350° f. Line 2 baking sheets with foil and spray foil with nonstick cooking spray. When walnuts are boiled, drain immediately in colander. Place honey, sugar, 1/4 cup water and salt in 2 1/2-qrt saucepan. Bring to a boil over medium heat. Add walnuts and stir until mixture becomes dry, about 4 minutes. Transfer nuts to one of baking sheets. Spread evenly on sheet in one layer. Bake until nuts turn a light mahogany color, about 12 minutes, turning nuts over every 5 minutes. Remove nuts from oven and transfer to second baking sheet to cool. When nuts are cool enough to handle, separate by hand. When cooled and separated, set aside 3/4 cup nuts for salad. Remainder may be frozen. Wash and pat dry lettuce. Set aside arugula, red pepper and goat cheese, separately. 

Dressing ---- place all ingredients in blender or processor. Blend and adjust seasonings. To assemble, combine lettuce, arugula, red pepper and walnuts in large bowl. Add just enough dressing to lightly coat greens. Add goat cheese and toss. 

Insalata di Finocchio
by Chef Ken Calascione

2 fennel bulbs
2 cups arugula
1 lemon, juiced
Parmigiano cheese
Extra virgin olive oil
Freshly ground pepper

Loosely arrange the arugula on the bottom of a shallow salad bowl, and then add some ground pepper and drizzle some olive oil on top.
Cut off the stems and leafy tops of the fennel, then finely slice the fennel into thin rounds and spread the slices over the arugula.
Pour the lemon juice over the fennel and arugula and drizzle with more olive oil and grind more pepper on top.
Shave the parmigiano with a potato peeler and cover the salad with the cheese, then serve.